White Bean Soup with Sweet Potato and Spinach

I don't know about you guys, but I needed a detox. So much deep-fried turkey, too many scoops of leftovers sides and a slice more of pie than was needed. Ugh... and before you know it Christmas parties, treats and flowing wine will take over my life. My life is hard.

But in all seriousness, after returning from a morning of travel the Husband and I were both craving something both light and comforting tonight. This white bean soup packs plenty of dark, leafy spinach and a refreshing change of protein pace from all that turkey. A bit of bacon keeps it real.

I love keeping canned beans around the house, especially in winter. They can help you easily turn soups or vegetable dishes into a more filling main attraction. Good-quality parmesan gives this lots of flavor too.

Crisp up the bacon and keep the gorgeous fat in the pan. That's what you'll use to saute your veggies, infusing them with oodles of flavor.

Bacon gets a bad wrap, but the kind I buy is only about 100 calories for two slices... that's a LOT of flavor for a relatively small caloric investment.

Soften up the onions before adding garlic, sweet potatoes, rosemary and thyme.

Once the sweet potatoes have started to soften, in with the white wine. Be sure to scrape up all the delicious bits from the bottom of the pan. That's the whole reason you add the wine... to deglaze (e.g., un-glue) the brown bits from the pan.

After the soup has simmered and you're ready to serve, in with a fresh load of spinach; stirring until wilted and incorporated.

Top with your reserved bacon and a bit of fresh grated parmesan. Mentally prepare yourself for the impending holiday madness. You're gonna make it.

White Bean Soup with Sweet Potato and Spinach
1 teaspoon olive oil
3-4 slices bacon, chopped
1 yellow onion, chopped (about 2 cups)
6 cloves garlic, minced
1 large sweet potato, chopped
2 sprigs thyme
2 sprigs rosemary
1 cup dry white wine
1/8 teaspoon red pepper flake
1 teaspoon salt
1/2 teaspoon pepper
2 15oz cans cannellini beans, drained and rinsed
1 parmesan rind (the part you cut off the end of the cheese)
6 cups vegetable stock
1 9oz bag fresh spinach
1/4 cup freshly grated parmesan

In a heavy bottom pot, heat olive oil over medium heat and add bacon; cooking until crispy. Remove bacon from pan and drain on a paper towel lined plate; reserving for finished soup. Add onions to remaining fat in pan, cooking until softened, about 5 minutes. Add garlic, sweet potato, red pepper flake, S&P and herbs to pan. Cook sweet potatoes until slightly softened, about 8-10 minutes.

Turn up heat to high and add white wine; scraping the bottom of the pan while stirring. Cook for 3 minutes before adding beans, parmesan rind and vegetable stock. Bring liquids to a boil and reduce heat to low. Simmer, covered, for 30-45 minutes or until sweet potatoes are cooked through.

Just before serving, stir in spinach to wilt. Serve soup hot with a sprinkle of parmesan and reserved bacon.

A Few Thanksgiving Reminders

Well I'm signing off soon for the holiday, but before you take on the biggest meal of the year, I thought I would share a few helpful reminders.

Your Parents Knives Won't Be Sharp -- I can almost guarantee your parents' knives haven't been sharpened since 1993. If you're cooking, consider bringing your own chef's knife and paring knife. No one wants to lose a knuckle to a dangerously dull knife. I'm flying today, so this won't be an option for me (like TSA wouldn't freak the F out on that). I'll be sure to let you know if I come back with all 10 digits.

Save the Bones and Veggie Scraps -- That's the stuff of gold for stocks. Plus, I find it very Grey Gardens Creeeper to keep a bag of bones in the freezer.

Dogs are cute... and Other Safe Conversation Topics -- Everyone can agree that puppies are cute and even cuter on YouTube. Avoid the election, Israel, Obamacare and by all means the Fiscal Cliff in your dinner conversations. Again, remember the puppies.

If All Else Fails, Do the Dishes -- Things getting a little heated in the dining room? Remembering sad stories? Is your mother going on about menopause? Why yes, you would LOVE to do the dishes in the other room.

Eating Pants -- Wear 'em.

Happy holiday to all! Count your blessings and enjoy every bite of that big meal.

28

I know Thursday is supposed to be the big day of gratitude this week, but today is a kinda a big one for me too. Today I turn 28 and as I mark another year, I am taking the opportunity to count my blessings.

This year I'm thankful for:

A Husband that treats me like it's my birthday every day. 

A family that provides unwavering support for all that I pursue. 

Friends -- lifelong and new found -- that love to laugh, listen and linger over wine. 

My health and the financial freedom to pursue adventures.

Faith.

A hobby that has inspired new creative drive and delicious bites.

Tiny dogs that give gift cards 

(and the Husband who knows my sense of humor too well for his own good)

So kick off a week of thankfulness with me today... and maybe have a cupcake (or seven). Cheers!

Thanksgiving Menu

So all this talk of Thanksgiving side dishes and what not, I thought you guys might be interested to know the full menu.

The husband, the tiny dog and I are headed to the great state of Kansas to celebrate with my my in-laws. Like me, my mother-in-law shares a desire to keep things on the lighter side. I'm all for indulgences, but I hate that "bad full" feeling that comes after so many big holiday meals.

And okay, this isn't THAT healthy. This is America after all.

Thanksgiving 2012

Cranberry Salsa

with pita chips

Spiced Peaches

Mashed Potatoes and Parsnips

Green Bean Casserole

Orange Cranberry Brussel Sprouts with Bacon

Cornbread Stuffing

Turkey

with giblet gravy

Pumpkin Pie

Salted Caramel Pie

And you know the best and least healthy part? We FRY that turkey! Oh yeah... the husband stands on the driveway with a can of beer and cooks up that puppy to a beautiful gold, crispy done. And juicy! Have you ever tried one?

Check out some pics from last year. Apparently I got hungry and forgot to take pictures of the finished product... I also didn't have a blog then. Also, disregard the husband's creepy mustache... he did Movember last year. It was gross.

Mashed Potatoes and Parsnips

No one wants ho hum potatoes on Thankgiving, but so many of the flavor-boosting solutions seem to come in the form of hefty cheese products and cream. In my quest to lighten up Thanksgiving, I borrowed an idea from a friend's mother and paired potatoes with parsnips.

This white root vegetable packs a complex flavor so you don't need near as much butter or cream, compared to traditional mashed potatoes. And the parsnips blend in with your potatoes both in texture and color, so you can fool even the biggest skeptic. Or you can just force them to try parsnips because you're the host and you said so.

You'll prepare the parsnips just as you would the potatoes... wash and peel. Just be sure to chop them in even sizes.

Then both go into a cold pot of water with a generous pinch of salt. Bring water to boil and allow potatoes and parsnips to cook until fork tender.

See you can hardly even tell the difference between the two.

Mash with a manual potato masher or you can use a hand mixer. Be sure to break down some of the woodier pieces of the parsnip. This is when you'll add a touch of butter and cream.

Finish with a touch of parsley

Mashed Potatoes and Parsnips
3 lbs Yukon Gold potatoes, washed and peeled
1 lb parsnips, washed and peeled
1 teaspoon kosher salt
3 tablespoons butter
1/4 cup heavy cream
2 tablespoons fresh parsley, minced
S&P

Roughly chop potatoes and parsnips to equal sizes. Add potatoes and parsnips to pot and cover in cold water. Add salt and bring water to a boil. Cook until potatoes and parsnips are fork tender, about 30 minutes (depending on size). Drain potatoes and place back in hot pot.

Over low heat, begin mashing potatoes and parsnips until water from boiling has evaporated. Add butter and cream and continue mashing until melted and combined.

Stir in fresh parsley and S&P to taste. Serve potatoes hot.

Cranberry Salsa

It's a little awkward when someone to asks you to bring an appetizer to Thanksgiving. You don't want to bring anything remotely heavy, but a veggie plate somehow feels inappropriate. Not to mention it needs to complement the dinner.

Whether your hosting or a guest, this cranberry salsa is a perfect fit. Enjoy with your favorite tortilla or pita chips. And it is KILLER on leftover turkey, so be sure to save some for yourself.

Fresh, gorgeous cranberries are the star. Added bonus, you're actually hitting your fruit groups for the day (as opposed to the soft cheese and pie groups you'll hit up the rest of the day).

And let your food processor do all the work here. Seriously a five minute appetizer, does it get any easier?

Cranberry Salsa
10 oz fresh cranberries
1/2 red onion, cut into chunks
1 bunch cilantro, removed from stems and roughly chopped
8oz can crushed pineapple, drained
2 jalapenos, seeded and roughly chopped
1/2 cup sugar
1/2 a green pepper, roughly chopped
1/4 teaspoon salt

Combine all ingredients in food processor and pulse until mixed. Can be prepared a day in advance. Serve with tortilla and pita chips.

Healthier Green Bean Casserole

You know it's all about the fried onions. In the history of all Thanksgiving green bean casseroles, there has never been anyone to extol the virtues of cream of mushroom soup or wait all year for soggy green beans. So if we're really just looking for an excuse to eat fried onions, let's think about a better way to go about this, shall we?

Now this isn't weeknight healthy stuff, but it is a healthier alternative to the traditional version of the casserole. Fresh mushrooms, onions and balsamic vinegar give this great depth of flavor, without the usual heft. If anything, more room for pie and turkey, right?

And don't worry... there's still fried onions. It is Thanksgiving, after all.

Fresh green beans keep things crisp and flavorful.

After blanching in boiling water, straight to an ice bath to maintain the beans' bite and color.

After the onions have softened, in with the mushrooms until they've given up all of their liquid and that has evaporated.

A dusting of flour for a quick roux, laying the groundwork for a luscious sauce.

Mixed and ready for crisp onions and parmesan cheese. If you're working ahead of time, you can prepare the beans early in the day and then top with cheese and onions and bake just before serving.

Healthier Green Bean Casserole
1 lb green beans, ends removed
2 tablespoon olive oil
1/2 yellow onion, chopped
10 oz cremini mushrooms, sliced
3 tablespoons balsamic vinegar
2 tablespoons flour
S&P
1 cup chicken stock
1/2 cup fried onions
1/4 cup parmesan cheese

Preheat oven to 425 degrees. Boil a large pot of water and add green beans; cooking for 5 minutes. Drain beans and immediately immerse in ice water. Allow beans to cool completely, remove from water and dry.

Heat olive oil over medium hight heat and add onions; cooking until soft and translucent. Add mushrooms and cook until they give up their liquid and that evaporates; about 10 minutes. Add balsamic vinegar  and S&P to pan and cook 1-2 minutes until mostly evaporated. Sprinkle flour over mushrooms, stirring constantly; cook for 1-2 minutes. Add chicken stock, scraping the bottom of the pan until all of the bits have released.

Toss beans with sauce and place the beans in a 9-inch square casserole dish. Top with fried onions and parmesan cheese. Bake for 15-20 minutes; serve hot.

*Recipe inspiration from Cooking Light